Madison times. (Tallulah, Madison Parish, La.) 1884-1???, 1887-06-25
HOUSEHOLD HINTS.
POTATOES EN- GAZETTE.

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Take dozen large potatoes and
many more il new potatoes are used.
after steaming or boiling them peel
them not into large dish with good
quarter OF pound of fresh butter: salt.
pepper and a glass of rich sweet MILK
mash them until the butter he we'll mix
ed and melted and the whole is free
from Jumps. Thickly butter baking
dish; then put in the potatoes; smooth
The top. Bake in the oven. When the
top is yellowish-brown and forms
crust, serve.
POTATOES IN SALApF.
Boil, peel and slice some potatoes.
aud season them with oil, vinegar. salt
pepper and fine herbs; in place of oil
butter NAV Oe used; mix in, If You like,
some gherkinS cut into shoes. ancho-
vies and capers.
POTATOES WITH CREAM.
Boil, peel and slice the potatoes. put
4 good piece of butter in stewpan, add
ng g spoonful OF -four, salt, pepper, o.
little grated nutmeg. Some parsley
aud Gives chopped finely, and mix the
whole together; then add a glass OF
cream; set the sauce over the ire and
STIR il until it bols; then put in the
sliced potatoes. boil up and serve very
not.
POTATOES 4 LA MAITRE HOTEL"
Boil the potatoes and peel them. cus
hem into Slices. aud then put them
INTO stcwpan with fresh butter. pars-
icy and Gives chopped up, salt. pepper
aud dash of vinegar: warm them up
and serve; in place OF butter oil may
be used, il the pottoes are very small
they need not be sliced in the receipts
where slicng is directed.
BAKED MACARONL
Throw some clean inacarOn Intc
boiling water; when it Is soft and
swollen take it off the fire and pour in
little cold water to prevent its boil
NO any more. Take out the macaroni
and drain it quickly. mix with it 4
quarter of pound OF cheese TO 4 pound
If macaroni. You can mix the cheese
aalf of each; always have good cheese;
more cheese can be used if the cheese
: mild. Season with pepper and
salt, put it into a buttered dish. put in
pits of butter among the macaroni.
Put some grated cheese on top ans
brown in the oven.
POTATOES Ia PoLONAIsE.
Boil some potatoes, peal them; j
large, slice them. If very small it is not
necessary. Warm them up in white
.aper sauce or with picked gherkins,
cut into dice as substitute for capers;
BECHAMEL
A simple bechamel is made by put
ing lump of fresh butter into sauce
pan. when it boils add a glass of swee
mix into which a spoonful of flour ha
oeen beaten, stir the sauce to keep s
smooth, remove from the fire. 1t i
hen lit for warming up anything in. |
IS best to let it boil slowly and strait
IT, A fine bechamel is seasoned will
line herbs. celery, essence OF mush
rooms, and is made of cream instead .
milk. II is strained.
GoosEBERRY PUDDING.
Make a paste of flour and beef-slie
chopped fine. five well-beaten eggs
half q nutmeg grated. little ginSo
nd spice and some salt; roll out tn
paste, put it into cloth. fill it wit
gooseberries and sugar and let 1t boi
three hours. This is IN English recipe
GoosEBERRY TARTs.
Prepare pie paste. rs Light as con
renient, cover the bottom of it wit
powdered sugar. then place alternatel.
layer of pckled and washed goose
berries and one of sugar. Bake
:hree-quarters of an hour.
AUNT JESNY'S ROLLS.
Take three pints of warm water il
which some peeled Irish potatoes have
oeen boiled. strain your water. add ia
olespoonful of butter or lard, one teacup
full of warm yeast; thicken it with flou
70 make dough. Let it stand to rise
hen work into rolls. Let it stand {
rise fifteen or twenty minutes then bak
about thrce-quarterS of an hour. 1o
can make this into loavcs. as it is
good bread recipe.
VEGETABLE OYSTER CAKE.
Select good, large-sized oyster plan
roots, CRATE them and add milk an
-four sufficient to make stiff batter
about a gill of grated oyster plant
two eggs, one pint of milk. and flou
10 make batter, and salt Drop it b
I.hlasnnonfpls into hOt lard FRY iii